Shelly's Recipe

BLACK FOREST TRIFLE II

Category: Trifles

1 pkg devils food cake mix
1/2 cup rum
1 can cherry pie filling

Chocolate custard
2/3 cup sugar
1/4 cup cocoa
1/8 tsp salt
3 eggs, beaten
2 cups milk
1 tsp vanilla
1 (8 oz) container frozen whipped topping, thawed
1/4 cup sliced almonds, toasted

Prepare cake according to directions and cut into 1/2 inch slices. Arrange half the slices on bottom of a trifle dish. Drizzle with liqueur. Layer with 1/2 the pie filling, 1/2 the custard and 1/2 the whipped topping. Repeat layers ending with the whipped topping. Top with toasted almonds. Refrigerate, covered, until chilled, about 5-6 hours. Serves 16

Chocolate custard: Combine first 3 ingredients in a double boiler. Gradually add milk, stirring until combined. Add egg yolks and cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2 minutes, and remove from heat. Stir in vanilla, refrigerate until chilled. NOTE: Can use 2 cups cookie crumbs from vanilla wafers, shortbread or chocolate chip cookies instead of cake mix. Start layering with custard, then cookie crumbs and continue as above and last layer should be sprinkling cookie crumbs around the edges of the bowl and pie filling in center.